I’m a big, BIG veggie burger fan. It’s such a fun way to get plants! I don’t think I really have a favorite, but I do have a go-to recipe that I make the most often. This is it! These red beans & rice plant-based burger patties are so easy to make—and tasty, nourishing, and versatile. They look pretty darn close to the “real thing,” too.
One of my not-so-guilty pleasures is a chocolate shake. I love to do a dairy-free version so it fits best with my plant-based eating approach. Though I make shakes many ways, this overnight creamy cashew chocolate shake is my new favorite. And let’s face it … anything chilly is welcome in our way-too-hot summer that we’re having right now. Luckily, there’s no “giving up” scrumptiousness, creaminess, or anything else with this shake recipe. It’s one of my answers for the definition of “yum!”
Are you a popcorn lover? I’m a fan … but I am definitely particular about it! If it’s diet-y or filled w/mysterious stuff, I’ll take a pass. However, I love giving it fun, non-diet-y, non-mysterious upgrades, like this 100-percent plant-based recipe for sweet and salty tahini popcorn. It’s a good one … kind of like caramel popcorn, but with a bit more intrigue!
Every summer I create at least one special new salad for outdoor gatherings. Though, I admit it is just for me a lot of the time. Whether just for you or for many, this grilled golden kiwi, strawberry and arugula salad is kind of luxurious and full of flavor excitement. A definite repeater!
I was daydreaming about chocolate chip cookie dough. So, I whirled up this recipe for frozen chocolate chip-chickpea cookie dough snack bars. And they do not disappoint! They have all the taste and texture that you’ll expect, but in the form of better-for-you snack bars. (No, these won’t taste anything like hummus!)